These simple carrot chips (or crisps for our English readers!) are the perfect mix of sweet and salty and are a great healthy snack or accompaniment to drinks. The carrots can be substituted for any root vegetable, we have also made them with beetroot, turnip, and sweet potato and they are all amazing.
4 purple carrots
1/2 cup finely chopped mixed fresh thyme and oregano (these herbs work great with root vegetables however they can be substituted with whatever herbs you have available)
Thinly slice the carrots in even slices. Brush a sheet of baking paper with olive oil and lay the carrot slices flat. Brush the top side with olive oil and bake in oven (180 degrees) for about 10 minutes, checking regularly to ensure the chips aren’t getting too brown. Remove from oven and turn the chips over. Return to oven and bake until the chips are crisp. Remove from oven and toss through fresh herbs and sea salt. Enjoy!
ELE tip- chips can be stored in an airtight container and will keep crisp for a few days.